Description

This is one of those dishes that grandma slaved over the stove "all day". However, the rewards of this sweet, flavorful meal makes it worth the time. It takes about 4 hours but it's worth it! This is one of my favorite dishes featuring cabbage, carrots, turnips and pork in a sweet, savory robust stew served over rice. It's delicious!

What you'll need 1 cast iron Dutch oven with cover 1 12" cast iron frying pan 1 stir spoon with holes 1 stir spoon without holes 1 large cooking knife

Ingredients

1 large head of cabbage
6-8 medium carrots
2 medium turnips
1 pound of stew pork cushion meat cubed
1 medium onion chopped coarse
1 small onion chopped fine
4-6 green onions chopped fine (divided)
3 cloves garlic
2 tsp. Paprika
1 tsp. sugar
2 tsp. salt
1/2 tbls Molasses
1/2 tsp. black pepper
2-4 jigs Louisiana Hot Sauce
2 tbls vegetable oil

What you need to do

Put 1 1/2 quarts of water with 1 tsp. salt in the Dutch oven over medium heat. Exfoliate the cabbage leaf by leaf, wash and put in the pot. This is gonna take time. Put the leaves in and cover. Stir the softened leaves and add more. Cover. When the water boils turn the heat to low. When all the cabbage is all in the pot, stir in 1 medium onion chopped coarse. Cover. Now the pot should be full of cabbage and the water almost to the top. As the cabbage cooks down it will take up less space and some water will evaporate. Stir every 10 minutes for about an hour.

Cube the pork into bite size chunks. Put 2 tbls. of vegetable oil into the 12" pan over a medium high heat and brown the pork, uncovered. After about 20 minutes, stir in 1 small onion chopped fine, 3 green onions chopped fine and 3 cloves of garlic chopped fine. Cook uncovered until onions are translucent.

Combine pork mixture to cabbage. Stir well and cover. Let cook for about 1/2 hour stirring occasionally. The finishing touches! Wash and chop carrots into bite sized chunks, about 2 cups full and stir into pot. Peel and chop turnips into bite sized chunks, about 2 cups and stir into pot. Stir. Now, stir in 2-4 dashes of Louisiana Hot Sauce, 1/2 tbls. Molassis, 2 tsp. Paprika, 2 tsp. salt, 1/2 tsp. black pepper and 1 tsp. sugar. Stir. Cover and cook another hour stirring occasionally.

Serve over rice. Serves 6-8.